Tag: pittsburgh

Even during busy weeks I cook delicious meals for my family by keeping the ingredients simple! We have had chili the last two weeks, once per week, because it is easy and I can throw it together and let it cook while I’m working.

I always have ricotta and parmesan cheeses in my refrigerator, what a great combination. So the possibilities begin with, I can make a lasagna, manicotti… This time I wanted to try layers of our favorite flavors!

Brady wanted chicken and Bella wanted sausage. Brady has always loved Italian sausage, but since we have run out of the Signorino family sausage stash, he won’t eat the bought stuff. Spoiled?

I decided to make a layered dinner with chicken, sausage, ricotta, tomatoes, and basil. Only a salad on the side. It was delicious! I used my traditional breading, panko breadcrumbs, parmigiano reggiano, herbs, salt and pepper. Its perfect! Here is the recipe…

Directions:
Preheat oven to 350 degrees.
In a pie plate, mix Panko breadcrumbs, 1/2 cup Parmigiano Reggiano, salt/pepper and chopped basil.
Rinse and dry chicken breasts.
Dip into egg, and coat with breadcrumb mixture.
Meanwhile, remove sausage from casing and brown and drain.
Using the same pan, brown breaded chicken breasts until golden and almost cooked through.
Top chicken breasts with a layer of ricotta, sausage, and tomatoes.
Bake for 6-10 minutes or until the internal temperature of the chicken reaches 160 degrees.
Remove and top with fresh grated parmesan and parsley.

Enjoy!
Ciao!

I am happy to be representing Parmigiano Reggiano from Parma, Italy as their US Ambassador. Remember, Parmigiano Reggiano is the only parmesan = )

Slow braising beef gives you the opportunity to add so much flavor to the meat, not to mention the drippings that are perfect for a gravy/sauce base. This time of year, when comfort is king, the slow-braise cooking technique is used for many pulled meat dishes, short ribs, and of course hearty stews.

The top round cut, sometimes labeled London Broil, goes through an interesting process where the meat can be grilled, or quickly seared on high heat to have a rare middle. The seared beef is usually thinly sliced and served. So when the same meat is cooked longer, it goes through a period of being very tough and then the tension loosens and the meat gets tender and falls apart. I will warn you, cooking it longer will result in really dry, tough meat. Finding the meat’s sweet spot isn’t hard, it just takes some careful attention for the last hour.

This dish is an asian fusion of traditional comfort food. The rice noodles add a base for the meat to be topped, and
the dried porcini mushrooms come to life as if they were meant for the red wine, beef broth. I added sesame seeds and thinly sliced scallions to finish the dish. Here is the recipe…

Directions:
Preheat oven to 350 degrees.
Heat olive oil in a pan.
Salt/pepper the meat.
Sear on all sides at high heat until browned.
Deglaze with a splash of wine and scrape the bottom of the pan.
Add the rest of the wine, broth, tomato paste, onion, garlic, and cinnamon.
Cover and cook for 1-1/2-2 hours until the roast registers 180 degrees or is at the sweet spot.
Remove and drain liquid into a stock pot, thicken with cornstarch, water method.
Add mushrooms and cook for 20 minutes until rehydrated.
Place roast on a cutting board and slice, it will basically fall apart.
Add boiling water to the rice noodles, according to package.
Strain and serve on a plate, topped with the meat, sliced scallions, and sesame seeds.

Sometimes the naming game is half the battle. Take this dish for example. Cilantro Lime Shrimp with Chili Garlic Dip was the final decision, but really the shrimp are chili, too. How much of the ingredients of a dish should be in the title? Is it going to be a surprise that I also roasted corn off of the cob and served it all over rice? With over two years of blogging recipes, there is still so much more to learn!

Shrimp have been on my brain all week! I wanted to do shrimp tacos for taco tuesday, but the kids wanted “meat” tacos so we did steak. And today, as the ruler of my castle, decided to tell my kids they are eating what I make. I should mention now they ate it all… and seconds. #Winning!

I love to do a citrus flavor and it always ends up with a cumin, chili powder, garlic salt blast on something. You know, because logically those three ingredients totally complement lime. Just something I’ve picked up with my obsession with these spices.

It is easy to overcook the shrimp in this dish because they are coated. Look for the pink and meat to turn white instead of translucent. There is nothing worse than a succulent shrimp dish that lost all of its succulency….Well, you know what I mean.

Can we talk about this dip? Chili Garlic Dip from Oil & Vinegar is actually the finest form of a Thai Chili Sauce I have ever had! Try it, Buy it, it is amazing. Last night I made bacon wrapped chicken and we also dressed those with this delicious sauce. The cooking TV show I co-host Between The Eats partners with Oil & Vinegar, check out some other fun products we have used in fabulous dishes!

Peel shrimp, leaving tails intact.
In a small mixing bowl, blend chili powder, cumin, garlic salt, and pepper together.
Place shrimp in a large bowl and coat with spice mixture.
Begin cooking rice according to package.
Heat olive oil in a large pan.
Add 1/2 shrimp, be sure not to overcrowd or overlap. I did 2 batches.
Squeeze 1/2 lime over shrimp.
Cook 3-4 minutes and flip for 2-3 minutes, or until shrimp are pink and start to curl up.
Remove from heat and add second batch. Squeeze other 1/2 lime. Repeat cook. Place shrimp on a plate.
Meanwhile, add corn to the pan with all of the seasoning drippings and goodness in the bottom of the pan.
Roast until slightly browned and softened. Try one, should have a pop but be tender.
Remove corn from the pan and place into a bowl.
Add rice to pan, top with shrimp, 3/4 chopped cilantro and 1/2 lime juice.
Serve with corn and a scoop of chili garlic dip!

Cinnamon Rolls just look like they are hard to make. Their perfect cinnamon swirl twisting evenly inside the layers. Their golden brown finish teetering on the line of over and undercooked.

The best is the sweet cinnamon aroma that fills the house for days. Baking bonus!

I have mentioned many times, I am not a baker but I am always upping my baking game. This recipe uses a simple, no yeast sweet dough recipe that yields the most quick and easy homemade cinnamon rolls you’ve ever made.

There has to be a trick? Make sure your knife is sharp when you slice the rolls. Isabella used a kids butter knife on her batch and they smushed into cinnamon roll globs.

In a large bowl, mix flour, sugar, and baking soda and set aside.
Mix in butter and then milk with hands until incorporated and a dough forms.
Flour and roll out into a rectangle or oblong shape.
Spread filling onto the dough.
Roll the dough and cut into slices with a share knife.
Add rolled dough slices to a greased pan.
Bake 325 degrees 17-20 minutes or until golden brown.

Vallozzi’s Pittsburgh, an Italian favorite in the Burgh, brings a chic edge to traditional Italian. The cuisine and the ambiance reflect a twist on the classics, while permiating comfort and style. I have visited the downtown Pittsburgh restaurant before with friends many times for drinks, a pizza or an antipasto platter with wine, but never had the full dining room experience.

This time, they had me at Sicilian Wine Dinner…

One week per month Vallozzi’s is taking guests on a regional wine tour. The concept is innovative. The course dinner is offered with or without wine pairings all week, in addition to the regular menu. This On Demand wine dinner is awesome. Not everyone in your party has to order the same way. How much? The Prix Fixe is $55 + $30 for all of the wine pairings.

Who else was in the restaurant? Young trendy foodies, dressed to kill. It was a Friday night. There were a few generational family tables, and couples of all ages out for date night. Point being, this Italian restaurant is totally not moth balls and red sauce. It’s fun and hip and Italian, a rare combo.

This coming week September 19-24th the menu is from the Tuscan region. Let me begin by saying I was here for the food and friends. I dined with The Food Tasters Pittsburgh,Breelicious Bites, and Pittsburgh documentarian Rick Sebak. If you want to hear about the wine specifics, I’m not sure. The wines were delicious, smooth, and arrived at the table so fast -because we were talking and eating-that I barely got the story. There was so much food! I did get one photo of one bottle.

Those of you who aren’t in Pittsburgh and won’t be traveling to Pittaburgh anytime soon, that’s ok. Have your friends over, grab some wine, and we will cook together ; )

We started with and a glass of Prosecco and an antipasto platter that blew me away! The choices, the quality, the freshness, were unmatched. The mortadella was a favorite!

Primi, was the fried cuttlefish with pepperoncini, lemon, arugula, and a garlic aioli. Very similar to calamari it was something new for me!

This dish…this dish was my everything about the dinner. Before I showed up i had my eye it. Food and smells sometimes take me back to my childhood. I remember my grandparents pan frying zucchini blossoms. I was young, but I remember the delicacy with which they were handled, and the joy that they brought my family. Excellent job, Chef. These were phenomenal.

Eggplant Copanata with a twist!
The twist being a chickpea polenta.

Now for the main courses, yep I’m serious.
Fettuccini al Nero di Calamari
I am not a fan of squid ink pasta, but the flavors were delicious!

Dolci! Desserts and Limoncello – Sfingi Sicilian Donuts & Cannoli – the gelato was gone so fast I didn’t get a photo! Those of you who watch the cooking tvshow I co-host Between The Eats know my favorite dessert every is Sfingi. These were incredible!

Thank You, Vallozzi’s for a beautiful Sicilian wine dinner. See you in Tuscany!

Fresh figs are out in full force in Pittsburgh. A little early this year -usually they are peaking around mid-September. My favorite annual fig recipe is no recipe at all just fresh figs halved and drizzled with Balsamic Vinegar. With this year’s batch, I made a few quick and easy recipes that anyone can enjoy!

Directions:
Mix eggs and cream until pale yellow.
Add all other ingredients and mix well.
In a pie dish, soak each side of the bread.
Heat butter in your largest pan.
Add bread slices, 2-3 at a time being sure not to crowd the pan.
Flip when the side is brown.
Sprinkle with sugar, cinnamon.
Smear fig spread.
Pour warm maple syrup.

Directions:
On a parchment covered cookie sheet, place fig slices and pecans in a single layer.
Warm honey and fig spread in a small saucepan.
Drizzle pecans and figs with honey mixture.
Sprinkle with cinnamon and sugar.
Bake 350 degrees until figs soften, 5-8 minutes.
Top ice cream with all, drizzle additional warmed honey.

Quick and easy dinners are always the goal with kids and a busy schedule. The challenge is creating a healthy meal including fresh ingredients, vegetables, and a ton of flavor, instead of resorting to processed pre-made frozen food choices. Flatbread is an excellent choice because it is a blank canvas.

Any cuisine can be undressed and layered on a flatbread. For example, BBQ pulled pork makes a delicious flatbread. By layering the flatbread with pulled pork, red onion, bbq sauce, and sautéed greens, the sandwhich is transformed!

I made a Mediterranean flatbread the other day with bell peppers, red onions, herbs, and a garlic olive oil base. Covered in Parmesan cheese, this flatbread is light and full of flavor. It would be delicious with mushrooms, tomatoes, or any of your favorite vegetables.

I had an abundance of bell peppers to use, so they were my main ingredient! Here is the recipe…

This summer salad is packed with proteins, good fats, and so super healthy! But that’s not the point. It is delicious. My mayo haters will be happy because this Mediterranean tuna salad is made with an olive oil coating instead of mayo!

I love adding garbanzo beans because it bulks up the salad, fills you up and adds protein at the same time.

Caperberries are brand new to us. Chef David and I used them on a recent Between The Eats Tapas and Pinchos episode, and my family fell in love with them!

The fruit, berries of the caper, are like olives but smoother. I can’t wait to try them in a martini!!
Here is the recipe…

Have you ever found yourself needing appetizers in a pinch? Most of the time I whip up an Italian meat, cheese, and olive tray. My go-to tray not only pairs perfectly with the drinks, which most often accompany my need for appetizers, but is also super easy to create because the ingredients are always in my refrigerator!

Spring into entertaining in the warmer months and winter appetizer choices seem overused. Spring clean your recipes and replace the winter palate with sweet and savory small bites, with a ton of color of course! Easy and delicious are equally important qualities of these quick appetizers. Seasonal fruits and herbs are absolutely scrumptious with cheeses. What cheese works best? A solid but creamy cheese with a strong taste is always on point.

Don’t forget the finishing drizzles. I am currently obsessing over Vincotto’s Fig. A sweet and smooth vinegar, made from fig juice aged in oak barrels. It is versatile, tasty, and totally addicting! So here is my latest creation…enjoy!

Healthy, delicious, quick and easy meals do exist! Often the easy part of the recipe involves planning ahead, having the ingredients on hand, or in this case, using up what’s in the fridge!

Chop up left over vegetables to create the filling for the scooped out zucchini boats. Use what you have – I did! Carrots, celery, mushrooms, spinach would all be delicious too. The chicken can easily be left out to create a vegetarian version of the dish.